Rice Cooker Cake!

Two Saturdays ago, we were invited to lunch by a Japanese co-worker at her house. Come dessert time, she served us tea and a slice of chiffon cake. The cake was actually very ordinary that I thought she just bought it from the local bakeshop. That was until she told us she made it using the rice cooker.

I was amazed and curious at the same time.

See, the one thing I never did in the kitchen was to bake, and I have given up on the idea of doing so. This rice cooker cake thing, though, was just too hard to pass up. So, I thought, “Hey, I have a rice cooker. Why not use it and experiment on my first cake?”

So I did.

We asked our host for the recipe and it was simple.

Here it is.
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Ingredients:

70g butter
60g sugar
2 eggs
100g hot cake mix
30ml milk
(optional, a dash of lemon juice)

What I did:

1. Mix all the ingredients in a bowl. (I don’t know the rules of baking but first I beat the eggs, put it the hotcake mix, butter, then sugar, then milk. Last was the lemon juice. I didn’t have a mixer so I did this purely by hand.)

2. Pour the mixture into the rice cooker. Push the button and you’re all set!

(Don’t forget to butter the rice cooker before you pour your mixture. I forgot this step when I made this cake.) (For added fun, lick some of the batter! Not recommended for children, though. Hehe.)

3. You’ll know the cake is done when after sticking a toothpick, nothing attaches to it.

4. Turn the cake over onto a plate. (This is what happened because I forgot to butter the rice cooker but I didn’t care anyway.)

5. Voila! Yummy rice cooker cake!